Cookout Deviled Eggs
eggs, Dijon mustard, mayonnaise, sweet relish, paprika
Deviled eggs always seem to go over soooo well. Anywhere. Anytime. With just about everyone. Follow these eight easy steps, and you’re sure to impress anyone at your tailgate, homegate, or cookout.
One last tip: make more than you think you need. People just won’t be able to stop eating these little bites of goodness, and who can blame them?
3 teaspoons Dijon mustard
¼ cup mayonnaise
3 teaspoons sweet relish
Salt, to taste
Black pepper, to taste
Paprika, for topping
Place eggs in a wide saucepan. Fill the saucepan with water until the eggs are submerged and bring the water to a boil for 10 minutes.
Remove the eggs from the pot and transfer them to the refrigerator or a bowl of ice water. Let them cool for about 30 minutes.
Remove the shell from each of the eggs.
Slice the eggs in half lengthwise.
Scoop the egg yolks from each egg and place them all in a bowl.
Combine the egg yolks with mustard, mayonnaise, salt, pepper, and relish.
Put one scoop of the yolk mixture back into each of the cooked eggs.
Serve chilled with a sprinkling of paprika on top!